Archive for Pasta

Rocket and Macadamia Pesto

I found this recipe in the latest Good Taste Magazine (Jan 2010).  It’s a great recipe for a light summer dinner.

Rocket and Macadamia Pesto

2 bunches rocket, ends trimmed, coarsely chopped
1 cup fresh basil leaves
80g macadamia nuts
2 garlic cloves, coarsely chopped
185ml olive oil
60g finely grated parmesan
1 tablespoon fresh lemon juice

Process the rocket, basil, macadamias and garlic in the bowl of a food processor until finely chopped.  With the motor running, gradually add the oil in a thin, steady stream until well combined.

Transfer to a bowl.  Stir in the parmesan and lemon juice.  Taste and season with salt and pepper.


Prawn and Saffron Tagliarini

I found this recipe in the October/November edition of Jamie Oliver’s magazine.  It’s a great summer recipe and quick and easy.

Prawn and Saffron Tagliarini

Good pinch of saffron
50g butter, cut into cubes
extra-virgin olive oil
4 shallots, finely sliced
1 garlic clove, finely sliced
16 raw king prawns, peeled and deveined
200g tagliarini

mint leaves and chopped chilli, to serve

Place saffron in a small bowl with 2-3 tablespoons of hot water.

Melt a little of your butter with some olive oil in a large frying pan and saute shallots and garlic on a medium-low heat for 10 minutes, until soft. 

Add saffron and water and cook for 2-3 minutes, then turn heat to high and add prawns.  Cook for 4-5 minutes, until done. 

Meanwhile, cook pasta according to packet instructions.  Drain and toss into prawns with remaining butter and a ladle of pasta water.  Sprinkle with mint and chilli.

Ricotta, sage and sweet potato shells

I found this recipe in the latest issue of Donna Hay Magazine (issue 46 Aug/Sept 09).  Two of my favourite people to cook from are Bill Granger and Donna Hay, so expect to see them pop up on a regular basis around here. 

I couldn’t go past this recipe.  I love stuffed pasta shells, sweet potato is a staple in our house and sage is one of my favourite herbs to cook with – how could I go wrong.  The only thing I was unsure of was that there is no sauce with this recipe, but truly it doesn’t need it.  This is a definite keeper.

The original recipe is designed as a starter for 4, but makes a good main meal for one, and can easily be increased to accommodate more.

Ricotta, sage and sweet potato shells


12 (100g) large pasta shells
200g sweet potato (kumera), peeled and chopped
2 teaspoons olive oil
200g ricotta
3/4 cup (60g) finely grated parmesan
1 clove garlic, crushed
2 teaspoons finely grated lemon rind
1 1/2 tablespoons lemon juice
100g butter
12 sage leaves
shaved parmesan, to serve

Preheat oven to 220c (425F).  Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente.  Drain and run under cold water until cool.  Set aside.

Place the sweet potato and oil on a baking tray and toss to coat.  Roast for 15 -20 minutes or until golden and tender.  Place in a bowl with the ricotta, 1/2 cup (40g) of the parmesan, garlic and lemon rind and mix to combine.  Spoon mixture into shells, place in a small baking dish and top with lemon juice, butter and sage.  Sprinkle with remaining grated parmesan and bake for 20-25 minutes or until golden and sage is crisp. 

Top with shaved parmesan to serve.